I had some summer pumpkin left in the fridge & I wanted to make a soup out of it. I also had some left butternut squash. I added red bell peppers ( paprika’s), an onion & a few pinches of dried red chilli flakes.
Recipe: For 8 bowls of soup
2 + 1/2 red bell peppers, washed, cleaned, pad dry on kitchen paper, cut into chunks
1 large white onion, peeled & finely diced
340 gr of summer pumpkin, peeled, seeds & threads cut out with a spoon, cut into chunks
410 gr of butternut squash, peeled, seeds & threads removed, cut into chunks
1/4 teaspoon of dried red chilli pepper flakes
1 liter gluten-free vegetable stock
soy baking margarine
1. Take a large cooking pot or steam cooker & heat up on high. Add some baking margarine & let it melt. When melted & sizzling hot, add the chopped onion & red bell peppers pieces. Stir often. Let them fry for about 3 to 5 minutes.
2.Now , add the chopped up pumpkin & butternut squash chunks. Stir well. Then, add the vegetable stock. Stir well.
3. Finally, add the dried red chilli pepper flakes. Stir. I put the lid on my steam cooker & let it sit for about 15 minutes on high heat. Then, I turn the heat off & carefully place the steam cooker on another side of the stove top. With the help of a wooden spoon, I put the valve open & let the steam slip away. When there is no steam left & it has stopped sizzling , you can open the steam lid. Now, taste your soup. It has to taste fab. Liquidize your soup.
But if you don’t have a steam cooking pot, just boil the soup until the vegetables are cooked trough, after 15 to 25 minutes, I think. Taste & liquidize as well.
4. Laddle your soup into soup bowls & serve with some fresh leaves of basil on the top.
You taste the lovely flavours of the butternut & summer pumpkin & in the end of your mouth you feel the warmth of the dried red chilli pepper flakes,…this is not too spicy just good!
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